Thierry Marx, Crossing Borders with Creative Cuisine

Known for his liquid quiche lorraine and nitrogen-baked meringues, Thierry Marx is one of the most unusual chefs in today's French gastronomic circle. After ten years spent in the kitchens of the Château Cordeillan-Bages in Médoc, he has, since 2010, been running the restaurant of the Mandarin Oriental Hotel on Paris' Rue Saint-Honoré. Take a table at Sur Mesure and indulge in a sensorial gourmet experience like nowhere else on earth.

What is your philosophy in the kitchen?

Pleasure and wellbeing.Tradition and innovation.

In your opinion, what will the next big culinary trends be?

Pleasure, wellbeing and health.

What do you think of the influence of food trucks in France?

I think street food is a real alternative to junk food, so I'm very happy to see more and more quality food trucks hitting the streets in France.

Where do you find inspiration?

Mostly in nature, but also in the new techniques born out of research undertaken at the CFIC, the Centre Français d’Innovation Culinaire (the French Center of Culinary Innovation).

What was your last remarkable culinary experience in France?

Michel Bras' restaurant in Laguiole.

What products or specialities would you like to introduce to someone coming to France for the first time?

Bread.

What kind of advice would you give tourists looking for a successful culinary experience while in France?

France is a wealth of diversity so I would suggest that they go from North to South via the "route nationale," stopping by local markets in as many regions as possible.